Ingredients

The following ingredients have 4 Servings
  • 12 chicken wings (split at joint, tips discarded)
  • 2 tablespoons coarsely grated onion ((note 1))
  • 3 cloves minced garlic
  • 3 teaspoon finely grated ginger
  • 2 tablespoon soy sauce ((note 1))
  • ⅓ cup mirin ((80ml))
  • ¼ cup tomato sauce (ketchup) ((60ml))
  • 2-3 tablespoons gochujang (to your taste) ((notes 1 & 2))
  • ¼ cup honey ((60ml))
  • 2 teaspoon sesame oil
  • ¾ cup cornflour (cornstarch) ((97g / 3.4oz))
  • 1 ½ teaspoons salt
  • ½ teaspoon baking soda
  • 2 litres vegetable oil (or enough to fill a large saucepan to 4cm depth) ((2 quarts))
  • Sesame seeds and sliced spring onions (scallions) to serve

Instruction

  • Lay the wing pieces out on a large tray so they are all separated. Place in the fridge for 24 hours, uncovered (this step is to dry them out). You can do it a shorter time and still get great results but the longer they dry out the crispier the end result will be.
  • Heat 2 tablespoons of the oil in medium saucepan over medium heat, then add garlic, onion and ginger. Stir-fry until fragrant (a minute or two).
  • Add the remaining sauce ingredients - soy sauce, mirin, tomato sauce, gochujang, honey and sesame oil - and simmer 7 - 10 mins until thick & syrupy.
  • While the sauce is simmering, heat the remaining vegetable oil in a deep saucepan to 160C and heat the oven to a warm setting (roughly 70C).
  • Mix together the cornflour, salt and baking soda. Roll 8 of the wing pieces in the cornflour to coat then gently lower them into the hot oil. Deep fry for 5 minutes until just starting to get golden. Remove from the oil and drain on rack over paper towel.
  • Repeat with two more batches, keeping them warm in oven between batches.
  • Raise the heat of the oil to 200C
  • Recoat pieces in the cornflour mix and fry for another 5 minutes until golden. Add to the warm sauce and stir to coat thoroughly.
  • Sprinkle with sesame seeds and sliced spring onions. Serve immediately with rice and pickled vegetables or sliced cucumber.
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